Roasted Salmon Recipe
sweet corn puree, zucchini, fingerling potato, chili spiced walnuts, lime, cilantro
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Ingredients
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Ingredients
Method
Directions
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Rinse and pat dry the salmon fillets. Cut the zucchini into half-moons and halve the fingerling potatoes.
Roast the Fingerling Potatoes
In a bowl, toss the fingerling potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15 minutes.
Prepare the Sweet Corn Puree
In a saucepan, combine the sweet corn and a pinch of salt. Add a bit of water and simmer for about 10 minutes until the corn is tender. Blend until smooth and set aside.
Roast the Salmon and Zucchini
After the potatoes have roasted for 15 minutes, add the salmon fillets and zucchini to the baking sheet. Drizzle with the remaining olive oil, lime juice, and season with salt and pepper. Roast for an additional 15-20 minutes until the salmon is cooked through.
Prepare Chili Spiced Walnuts
In a skillet, toast the walnuts over medium heat for 5 minutes. Add chili powder, salt, and a drizzle of olive oil, stirring well to coat. Cook for an additional 2-3 minutes until fragrant.